Title: Renjna's dal soup
 Categories: Soups, Indian, Appetizers, Vegetarian
      Yield: 8 Servings
 
      2 c  Masoor dal (red lentils)
           Water to cover
      2 ts Turmeric
      1 ts Salt
      4 tb Canola oil
      6 ea Cloves garlic
      4 ea Jalapeno peppers
      2 ts Garam masala
      2 tb Cumin seeds
    1/2 ts Salt
           Additional salt to taste
 
  Sort and wash the dal until the water runs clear.  Place the dal in a
  soup pot and add water to cover by about 2 inches.  Add the turmeric
  and 1 teaspoon of salt and bring to a boil.  Reduce heat and simmer
  for about 30 minutes, until the dal is soft and beginning to fall
  apart. Add more water if the dal is too thick.
  
  Heat the oil in a frying pan.  Mince the garlic, coarsely chop the
  jalapenos (remove the seeds if you don't want the dal to be very
  hot). Add the garlic and jalapenos to the oil, along with the cumin
  seeds, garam masala and salt.  Saute for a few minutes, until the
  garlic begins to brown.  Add this mixture to the dal.  Mix well (you
  may need to add a little dal to the frying pan and pour this back
  into the pot to get all the spices out of the pan).  Simmer for
  another 20 minutes or so to blend all the flavors well.  Adjust salt,
  if desired.
  
  Top with chopped cilantro for garnish if desired.  Serve hot, with
  bread as a light main course, or incorporate into a full Indian
  dinner.